Cuban Black Bean soup is really perfect. Here is a recipe that gives you all the flavor right out of your pantry and is easy for students and moms who don’t have time to cook. This is a great dish made from stuff you most likely have on hand right now. It can be made in the slow cooker or stove top. And it’s frugal!
1 lb dried black beans, soaked (for a quick version used canned, see note)
1 red onion diced
3+ cloves of garlic
2 TB butter or vegan butter substitute
1 TB oregano
1 TB cumin
1 TB paprika
1-2 cubes herb bouillon (or tomato, chicken, or other flavor you have on hand)
8 oz salsa
In an large stock pot, saute onions, garlic, and butter with dry spices until onions sweat and soften. Add beans, broth cubes, and salsa. Yes, use that half jar of salsa in your fridge because you ran out of chips. Now add water just below covering the beans. You should have about 15 beans not submerged. Cover and simmer, stirring occasionally for 1 hour or until beans are soft.
Crock pot method: Saute onions, garlic, butter, and dry spices on over medium heat. Transfer to your crock when they sweat and soften. Add remaining ingredients. Cover with water by 1/2 inch. Set crock to low for 6-8 hours.
* Cooks tip * Sauteing dry seasonings in fat with the veggies will help pull out the flavor. This can give you a “slow simmered” taste even in quickly prepared foods.
Quick version: Substitute 6 cups drained and rinsed black beans for dried beans. Add water to 1/2 inch below the beans. Simmer for 20 minutes covered then serve.
Toppings include cheese, sour cream, hot sauce, avocado chunks, salsa, olives, or crushed tortilla chips!